West African Spicy Mollusk Stew

Ingredients

In this West African adaptation of the Chinese mollusk dish, we incorporate the bold and aromatic flavors of West African cuisine. The original Chinese dish may have used different spices and cooking techniques, but we have transformed it by infusing it with the vibrant flavors of West Africa. The addition of traditional West African spices and the use of local ingredients give this dish a unique and authentic taste. We alse have the original recipe for Mollusk Dish, so you can check it out.

• 500g (1.1 lb) fresh mollusks (clams or mussels) 500g (1.1 lb) fresh mollusks (clams or mussels)
• 2 tablespoons palm oil 2 tablespoons palm oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 scotch bonnet pepper, finely chopped 1 scotch bonnet pepper, finely chopped
• 1 teaspoon ground ginger 1 teaspoon ground ginger
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 bay leaf 1 bay leaf
• 400ml (1 2/3 cups) fish or vegetable broth 400ml (1 2/3 cups) fish or vegetable broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 15g, 5g
• Protein: 20g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Clean the mollusks thoroughly, removing any dirt or sand. Discard any mollusks with broken shells or that do not close when tapped.
2. 2.
   In a large pot, heat the palm oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
3. 3.
   Add the diced tomatoes, red bell pepper, and scotch bonnet pepper to the pot. Cook for a few minutes until the vegetables soften.
4. 4.
   Stir in the ground ginger, ground coriander, ground cumin, paprika, dried thyme, and bay leaf. Cook for another minute to allow the spices to release their flavors.
5. 5.
   Pour in the fish or vegetable broth and bring the mixture to a simmer.
6. 6.
   Gently add the cleaned mollusks to the pot and cover with a lid. Cook for about 5-7 minutes, or until the mollusks have opened. Discard any mollusks that remain closed.
7. 7.
   Season the stew with salt and pepper to taste.
8. 8.
   Serve the West African Spicy Mollusk Stew hot, garnished with fresh cilantro. Accompany it with steamed rice or crusty bread.

Treat your ingredients with care...

• Mollusks — Ensure that the mollusks are fresh and discard any that have broken shells or do not close when tapped. Thoroughly clean them to remove any dirt or sand before cooking.

Tips & Tricks

• If you prefer a milder spice level, reduce the amount of scotch bonnet pepper or remove the seeds before adding it to the stew.
• Adjust the consistency of the stew by adding more broth if desired.
• For an extra burst of flavor, squeeze some fresh lemon juice over the stew before serving.
• Experiment with different types of mollusks, such as clams, mussels, or even squid, to vary the taste and texture.
• Leftovers can be refrigerated and enjoyed the next day, allowing the flavors to further develop.

Serving advice

Serve the West African Spicy Mollusk Stew hot, accompanied by steamed rice or crusty bread. The rice will absorb the flavorful sauce, while the bread can be used to scoop up the stew.

Presentation advice

Garnish the stew with a sprinkle of fresh cilantro to add a pop of color. Serve it in a deep bowl to showcase the vibrant red hue of the stew and the beautiful mollusks.